Chocolate Banana Triple Chocolate Muffins

Do you love chocolate muffins but looking for a delicious gluten-free alternative? Well, we have a super moist and soft muffin recipe that's gluten-free, dairy-free, allergen-friendly, and vegan. This is a great recipe if you LOVE chocolate, or better yet if you are looking for triple chocolate deliciousness. Made with our Healthy Crunch Chocolate Banana Seed Butter, if you're looking for a healthier better-for-you recipe, you can swap out the frosting portion of this recipe and just use our Chocolate Banana Seed Butter, for homemade treats that everyone will love. Happy Crunching! 

Ingredients

3/4 cup Dairy-free milk

1 tsp Apple cider vinegar

1/4 cup Coconut oil, melted

1 tsp Vanilla extract

2 tbsp Healthy Crunch Chocolate Banana Seed Butter

1 cup Gluten-free all purpose flour

3/4 cup Organic cane sugar or coconut sugar 

5 tbsp Cocoa powder

1/2 tsp Baking powder

3/4 tsp Baking soda

1/4 tsp Salt 

Frosting:

1 cup Vegan butter

4 cups Powdered sugar

1/4 cup Unsweetened dairy-free milk

1 tsp Vanilla extract

pinch of Salt

2 tbsp Healthy Crunch Chocolate Banana Seed Butter

Instructions

1. Preheat the oven to 350F and line a cupcake pan with cupcake liners
2. Mix the dairy-free milk and apple cider vinegar and set aside for 5 minutes to make "vegan buttermilk".
3. Next, add the melted coconut oil, vanilla extract and Healthy Crunch Chocolate Banana Seed Butter.
4. Mix all the dry ingredients together in a bowl.
5. Pour the wet ingredients into the dry ingredients and mix together until smooth.
6. Spoon the batter into your pan, filling 3/4 of the way full.
7. Bake for 17-19 minutes, or until a toothpick comes out clean
8. To make the frosting, in a bowl add vegan butter and icing sugar 1 cup at a time until incorporated. Then add the vanilla and salt and beat on high until light and fluffy. Finally, mix in the Healthy Crunch Chocolate Banana Seed Butter.
9. Use a piping bag to pipe icing onto the cupcakes. Happy Crunching!